At Greens, a vegetarian restaurant in San Francisco, Executive Chef Katie Reicher waits eagerly each year for the potaotes to come in from the farm, Green Gulch. “These potatoes haven’t been cured (a several-week process that helps to preserve them), so their skins are still paper thin, and their flesh still sweet from the earth,” she writes in her forthcoming cookbook, “Seasons of Greens” (Weldon Owen, $45). “Add some of the incredible dill from the farm along with some lemon butter and garlic, and you’re in for some of the best potatoes around,” she adds.
Roasted Potatoes with Dill and Garlic
Serves 4 to 6
INGREDIENTS
2 pounds (900 g) small new potatoes or fingerling potatoes
Salt
3 tablespoons light olive oil
2 tablespoons lemon butter or more olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
For the lemon butter:
1 pound (4 sticks/450 g) unsalted butter, softened
4 lemons, zested and juiced
4 teaspoons salt
DIRECTIONS
Halve the smaller potatoes and quarter the larger ones. If using fingerlings, halve them lengthwise and then again crosswise if the potatoes seem too long. Place in a pot with enough cold water to cover the potatoes by 1 inch (2.5 cm). Give the water a handful of salt, and then bring to a boil on the stove.
Once boiling, reduce the heat to a simmer and cook the potatoes until they are very tender, but not quite falling apart. Drain the potatoes well and spread on a tray lined with paper towels to cool and finish draining.
Once the potatoes have cooled slightly, their flesh will have firmed up a bit so that they can be handled. Preheat the oven to 425 degrees. Toss the potatoes with the light olive oil and spread on a baking sheet, leaving enough space between them so they can become crisp.
Bake the potatoes for about 10 minutes, until the bottoms have started to crisp. Stir the potatoes, lifting them off the baking sheet with a spatula to ensure that you lift the crisped bottoms from the pan. Return the potatoes to the oven and bake for another 10 minutes or until the potatoes are fully cooked “fork tender.”
Make the lemon butter: Combine all the ingredients together in a bowl and mix until fully combined. Be sure to chop the lemon zest finely and remove any seeds that may fall out of the lemons when juicing. The juice may take some time to incorporate into the butter by hand, but it will come together with some elbow grease and patience. A food processor may be used to speed up the process. Follow the instructions above to roll into a log and store in the refrigerator or freezer.
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— Courtesy Katie Reicher, “Seasons of Greens” (Weldon Owen, $45).
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